{"id":42121,"date":"2019-06-08T15:11:29","date_gmt":"2019-06-08T13:11:29","guid":{"rendered":"https:\/\/fermentis.com\/product\/safsour-lb-1\/"},"modified":"2026-09-23T00:41:30","modified_gmt":"2026-09-22T22:41:30","slug":"safsour-lb-1","status":"publish","type":"product","link":"https:\/\/fermentis.com\/es\/producto\/safsour-lb-1\/","title":{"rendered":"SafSour LB\u00a01\u2122"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Una bacteria para kettle-souring que respeta la expresi\u00f3n arom\u00e1tica de las levaduras<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>SafSour LB 1\u2122 es una <strong>bacteria l\u00e1ctica heterofermentativa<\/strong>. Ha sido seleccionada por Fermentis espec\u00edficamente por su capacidad para proporcionar una acidez precisa derivada de la producci\u00f3n combinada de los \u00e1cidos l\u00e1ctico y ac\u00e9tico. SafSour LB 1\u2122 tambi\u00e9n revela un perfil arom\u00e1tico neutro, respetando la perfil arom\u00e1tico de la levadura empleada en fermentaci\u00f3n en el producto final. <strong>La recomendamos para elaborar Gose, Berliner Weisse y muchas otras cervezas sour equilibradas.<\/strong><\/p>\n<p><strong>Ingredientes<\/strong>: bacteria Levilactobacillus brevis; maltodextrina como soporte.<\/p>\n\t<div id=\"gap-1879025786\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1879025786 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Caracter\u00edsticas sensoriales de SafSour LB 1\u2122<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p>SafSour LB 1\u2122 revela un perfil arom\u00e1tico neutro, respetando en el producto final el perfil arom\u00e1tico de la levadura utilizada en fermentaci\u00f3n .<\/p>\n\t<div id=\"gap-286007395\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-286007395 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Caracter\u00edsticas t\u00e9cnicas de SafSour LB 1\u2122<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-dosificaci\u00f3n-y-uso\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_dosificaci\u00f3n-y-uso\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_dosificaci\u00f3n-y-uso\"><span>Dosificaci\u00f3n y uso<\/span><\/a><\/li>\n<li id=\"tab-propiedades\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_propiedades\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_propiedades\"><span>Propiedades<\/span><\/a><\/li>\n<li id=\"tab-an\u00e1lisis-microbiol\u00f3gico\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_an\u00e1lisis-microbiol\u00f3gico\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_an\u00e1lisis-microbiol\u00f3gico\"><span>An\u00e1lisis microbiol\u00f3gico<\/span><\/a><\/li>\n<li id=\"tab-almacenamiento-y-vida-\u00fatil\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_almacenamiento-y-vida-\u00fatil\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_almacenamiento-y-vida-\u00fatil\"><span>Almacenamiento y vida \u00fatil<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_dosificaci\u00f3n-y-uso\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosificaci\u00f3n-y-uso\">\n<p><strong>Dosificaci\u00f3n<\/strong>:<br \/>\nLa dosificaci\u00f3n \u00f3ptima es de 10 g\/hl<\/p>\n<p><strong>Uso<\/strong>:<br \/>\nSe recomienda inocular directamente en el mosto no lupulado a una temperatura de 32 \u00b0C (+\/- 5 \u00b0C).<\/p>\n<\/div>\n<div id=\"tab_propiedades\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-propiedades\">\n<ul>\n<li>SafSour LB 1\u2122 acidifica el mosto <strong>no lupulado<\/strong> en <strong>30 &#8211; 48 h<\/strong> a una temperatura de 32 \u00b0C (+\/- 5 \u00b0C).<\/li>\n<li>SafSour LB 1\u2122, al ser una bacteria l\u00e1ctica heterofermentativa, produce \u00e1cido l\u00e1ctico y \u00e1cido ac\u00e9tico.<\/li>\n<li>SafSour LB 1\u2122 presenta una <strong>baja tolerancia<\/strong> a los iso-alfa-\u00e1cidos (la mitad del crecimiento de SafSour LB 1\u2122 (IC<sub>50<\/sub>) se inhibe a 10 ppm).<\/li>\n<li>SafSour LB 1\u2122 alcanza t\u00edpicamente un <strong>pH final de 3,6 &#8211; 3,9<\/strong>.<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_an\u00e1lisis-microbiol\u00f3gico\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-an\u00e1lisis-microbiol\u00f3gico\">\n<ul>\n<li>Materia seca: &gt; 90%<\/li>\n<li>C\u00e9lulas viables al envasado: &gt; 1,5 x 10<sup>\u00b9\u00b9<\/sup> UFC\/g<\/li>\n<li>Bacterias ac\u00e9ticas: &lt; 1000 UFC\/g<\/li>\n<li>Coliformes: &lt; 100 UFC\/g<\/li>\n<li>Levaduras: &lt; 1000 UFC\/g<\/li>\n<li>Mohos: &lt; 1000 UFC\/g<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_almacenamiento-y-vida-\u00fatil\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-almacenamiento-y-vida-\u00fatil\">\n<p><strong>Almacenamiento:<\/strong><\/p>\n<p>El transporte del producto puede realizarse a temperatura ambiente, idealmente a no m\u00e1s de 30 \u00b0C durante per\u00edodos m\u00e1ximos de 14 d\u00edas. Se permiten picos de hasta 40 \u00b0C.<br \/>\nDebe almacenarse en <strong>fr\u00edo y condiciones ambientales secas <\/strong>(&lt; 4 \u00b0C\/39,2 \u00b0F).<\/p>\n<p><strong>Vida \u00fatil:<\/strong><\/p>\n<p>Lo \u00f3ptimo es utilizarla dentro de los 36 meses siguientes a la fecha de producci\u00f3n cuando es almacenarla a <strong>temperaturas fr\u00edas<\/strong> (&lt;4\u00b0C\/39,2 \u00b0F). Consulte en el envase la &quot;fecha de consumo preferente&quot;. No utilice paquetes blandos o da\u00f1ados.<\/p>\n<p><strong>Seguridad:<\/strong><\/p>\n<p>SafSour LB 1\u2122 es sensible a todos los antibi\u00f3ticos cl\u00ednicamente relevantes y no presenta riesgo de difusi\u00f3n de genes de resistencia a los antibi\u00f3ticos.<br \/>\nLibre de aminas biog\u00e9nicas.<\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-1232112830\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1232112830 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Las levaduras secas para cerveza de Fermentis son conocidas por su capacidad para producir una amplia variedad de estilos de cerveza. Para comparar nuestras cepas, realizamos ensayos de fermentaci\u00f3n en condiciones de laboratorio con un mosto est\u00e1ndar para todas las cepas y condiciones de temperatura est\u00e1ndar (SafLager\u2122: 12 \u00b0C durante 48 h y despu\u00e9s 14 \u00b0C \/ SafAle\u2122: 20 \u00b0C). Nos enfocamos en los siguientes par\u00e1metros: producci\u00f3n de alcohol, az\u00facares residuales, floculaci\u00f3n y cin\u00e9tica de la fermentaci\u00f3n. Dado el impacto de la levadura en la calidad de la cerveza final, se recomienda respetar las instrucciones de fermentaci\u00f3n recomendadas. Recomendamos encarecidamente a los usuarios que realicen pruebas de fermentaci\u00f3n antes de cualquier uso comercial de nuestros productos.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una bacteria para kettle-souring que respeta la expresi\u00f3n arom\u00e1tica de las levaduras<\/p>\n","protected":false},"featured_media":200915,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[1837,1356],"product_tag":[2483,2484],"class_list":["post-42121","product","type-product","status-publish","has-post-thumbnail","product_cat-bacterias-es","product_cat-beer-brewing-solutions-es","product_tag-lb-1-es","product_tag-lb1-es","first","instock","shipping-taxable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafSour LB 1\u2122 - Bacteria para elaborar cervezas mediante el proceso kettle sour (acidificaci\u00f3n en olla) - 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